Well here we Go!

Well here we Go!

This may end up being a long on :).

My better half and myself have been kicking back and forth about wanting to get into food service. I will say more her than me as she loves it. We watched her mother try the same dream and failed. It was a heart breaker but her dad wasn't on board but thats a story for another day.

So we have realized an actual one location building just isn't going to happen. The cost is just way to great and the area I live in the home town just will not support it. We have been doing our research on the mobile food service/concession side of things. We travel around the state going to different events and swaps and just think a mobile trailer would do us great. Well as it stands right now I'll be picking up a trailer on Wendsday.

It is a hard sided pop up camper that we are going to convert. I might add I'm really looking forward to this. Now I have the sink information down as I know that is a must and I will be doing that first off. Where I run into my problem is the actual HD codes. The ones from the Missouri web site have struck me a greek and then I know each county may have a added set. So my questions are this 1. When is a commercial hood needed? I know those are costly.

2. When figuring food cost how do you add the utility cost into it?

3.Has anyone here converted a pop up camper into a food service trailer and do you have pictures? BTW the one I will be getting is 19' with a 14'outside area 6'4" wide.

insideout414This may end up being a long on :). My better half and myself have been kicking back and forth about wanting to get into food service. I will say more her than me as she loves it. We watched her mother try the same dream and failed. It was a heart breaker but her dad wasn't on board but thats a story for another day. So we have realized an actual one location building just isn't going to happen. The cost is just way to great and the area I live in the home town just will not support it. We have been doing our research on the mobile food service/concession side of things. We travel around the state going to different events and swaps and just think a mobile trailer would do us great. Well as it stands right now I'll be picking up a trailer on Wendsday. It is a hard sided pop up camper that we are going to convert. I might add I'm really looking forward to this. Now I have the sink information down as I know that is a must and I will be doing that first off. Where I run into my problem is the actual HD codes. The ones from the Missouri web site have struck me a greek and then I know each county may have a added set. So my questions are this 1. When is a commercial hood needed? I know those are costly. 2. When figuring food cost how do you add the utility cost into it? 3.Has anyone here converted a pop up camper into a food service trailer and do you have pictures? BTW the one I will be getting is 19' with a 14'outside area 6'4" wide.

Before you spend a dime, I'd check to see if a Pop-up will even qualify as a commercial food service vehicle. I don't think it does in most states,.